Hidden Gems: Meet Imran Mookhi of Khan Saab

Today we’d like to introduce you to Imran Mookhi.

Hi Imran, we’d love for you to start by introducing yourself.
I was born and raised in Karachi, Pakistan, and when I came to the United States in 2000, I arrived in Glendale with plans that had nothing to do with food. I originally came to study computer science, thinking I would follow a more traditional professional path. But life had other plans. As I began working and settling into a new country, I found myself drawn to the kitchen. What started as curiosity slowly became a passion, and eventually an obsession. The joy I found in creating and sharing food made it clear that a conventional desk job was never going to be my calling.

I learned by immersing myself in the world of professional kitchens, working alongside talented chefs and pushing myself to understand both technique and flavor at a deeper level. I was fortunate to gain experience in demanding, high-level environments and to work with chefs who valued precision, discipline, and respect for ingredients. At the same time, I carried with me the flavors of my upbringing—the spices, aromas, and traditions of Pakistani and Indian cuisine—which became the foundation of my own cooking style.

Over the years, I had the opportunity to help build and lead restaurants such as Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and Tumbi in Santa Monica. Each chapter taught me something new about leadership, consistency, and how to honor tradition while evolving it. Eventually, all of those experiences came together in Khan Saab. Opening our first location in Fullerton in 2020 allowed me to express my heritage through a modern, refined lens, grounded in a 100% halal philosophy. Seeing the restaurant earn MICHELIN Bib Gourmand recognition and now expand into Los Angeles has been incredibly humbling. For me, the journey has always been about following passion, telling stories through food, and creating spaces where culture and community can come together.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
We opened Khan Saab in early 2020, full of excitement and momentum, and within weeks the pandemic shut everything down, forcing us to completely rethink what the restaurant would be and how we would survive. Instead of closing completely, we made the decision to keep our doors open and continue cooking, using food as a way to support and stay connected to the community during a very uncertain time. It allowed us to remain true to our ethos, take care of our team, and hold onto the sense of purpose and momentum we had worked so hard to build. At the same time, building a restaurant as an immigrant chef comes with its own challenges—earning trust, finding your voice, and staying committed to your vision in a competitive industry. There were moments of doubt and long, difficult days, but choosing to show up, serve, and adapt during that period ultimately made us more resilient and reinforced why we do what we do.

Alright, so let’s switch gears a bit and talk business. What should we know?
At the heart of my work is a desire to honor the flavors I grew up with while presenting them through a refined, contemporary lens. I specialize in Pakistani and Indian cuisine, focusing on building depth through spice, technique, and balance, while staying rooted in tradition. What I’m most known for is creating food that feels both soulful and elevated—dishes that respect where they come from but speak to where we are today. I’m proud of having built Khan Saab into a place that represents more than just great cooking: it stands for cultural storytelling, inclusivity through a 100% halal philosophy, and an experience that doesn’t rely on alcohol to feel complete or celebratory. Every element, from the kitchen to the beverage program to the way we welcome guests, is intentional and guided by purpose. For me, success isn’t only about accolades or expansion; it’s about creating something meaningful, building a team that shares that vision, and offering a space where people from all backgrounds can connect through food.

What would you say have been one of the most important lessons you’ve learned?
Never be afraid, go with your gut. This is an industry where you have to continuously invest in yourself and your team. It’s essential to have good people around you.

Contact Info:

• Website: https://www.khansaabla.com
• Instagram: https://www.instagram.com/khansaab_oc/